I'm trying to get an idea of how much trub is normal, and I realize that it ranges.
Can some folks tell me what they're brewing style is, and tell me how much trub is left behind at the end of fermentation? I'm looking for volumetric calculations of trub relative to fermenter volume.
For instance. I brew 11.3 litre (3 gallon) batches, BIAB, and just throw everything into the fermenter trub and all. at the end I have a litre of trub in the bottom of the fermenter.
Can some folks tell me what they're brewing style is, and tell me how much trub is left behind at the end of fermentation? I'm looking for volumetric calculations of trub relative to fermenter volume.
For instance. I brew 11.3 litre (3 gallon) batches, BIAB, and just throw everything into the fermenter trub and all. at the end I have a litre of trub in the bottom of the fermenter.